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Blending Base Wines at Champagne Gosset

11 March 2019

Sommelier Vanessa Majella Stoltz and Chef Ian Waller from The Forest Side in Grasmere have just returned from a visit to Champagne Gosset. The visit was part of their prize having been crowned the 2018 Gosset Matchmakers last September. They were joined by Terry Kandylis, Head Sommelier at 67 Pall Mall and Matchmakers 2018 judge and Imbibe’s news editor Jacopo Mazzeo.

The focus of the Matchmakers visit is an exclusive vins clairs masterclass with Chef de Cave Odilon de Varine and this year he prepared a selection of 2018 Chardonnays for Vanessa and Ian to try. The experience is a valuable insight into the character of each crus and Odilon’s methods.

Initially each wine is tasted blind to assess the main characteristics (aroma, length, bitterness, freshness and salinity etc) and what they might bring to the blend. The tasting is blind to avoid undue influence when the name of the cru is known. The next step is a round table discussion with everyone contributing their thoughts on the wines and receive advice from Odilon on how to approach the first blend. Wines are only selected if they have the characteristics needed for the blend. At Gosset Odilon is not under pressure to use unsuitable wines and those that do not find a home in one of the house’s wines will be sold on.

Eventually Odilon blends an example for everyone to taste. It has potential but needs further tweaks and so Odilon goes back to the bench and makes some of his own adjustments (pictured). This act illustrates perfectly how a small changes to the make-up of the blend can have a huge impact on taste of the wine in the glass.

Gosset Matchmakers is a competition for emerging sommelier chef teams who compete to create the most successful and creative food pairing with one of Gosset’s wines. The competition culminates each year in September when finalists prepare their pairings and present them to a panel of leading sommeliers and chefs at Le Cordon Bleu London. In 2018 Vanessa and Ian competed against teams from The Frog by Adam Handling, Jean-Georges at The Connaught, The Cavalry & Guards Club/Royal Automobile Club and Chewton Glen. Vanessa and Ian's winning pairing was posh prawn with ‘our’ guanciale and fizzy kohlrabi paired with Gosset Grande Blanc de Noirs Extra Brut NV.

Applications for the 2019 Gosset Matchmakers will open in April and be coordinated by Imbibe magazine. If you would like an entry form for yourself, one of your team or one of your customers please get in touch and with your contact details.